Healthy eating should be flexible and make you feel good
The start of a new year often brings resolutions to eat better and get active. With the latest diet trends and celebrity weight loss stories hitting the internet and news stands, it’s easy to get swept up in the promise of a quick fix.
I read somewhere that by February, 90% of dieters have ditched their “healthy eating” regimes. If you have been on a diet, chances are you already know that it can be impossible to stick to. Dieting, with its strict food rules and “good” and “bad” foods lists, can lead to feelings of deprivation, anxiety, and guilt. Also, many of the things people do for the sake of weight loss are harmful to their physical and mental health.
But don’t despair! In contrast, healthy eating should be flexible and make you feel good. Research clearly shows that making small changes to your eating habits over time works best.
Ditch the diet mentality and rekindle a healthy relationship with food
- Feed yourself faithfully. Eat regularly throughout the day, and pay attention to your hunger and fullness cues to guide how much you eat.
- All foods fit. Healthy eating balances eating for health, taste, and pleasure. Plus, you may find you are more likely to eat fruits, veggies, and other nutritious foods because you enjoy them, not just because they are good for you.
- Add on, don’t take away. Think about what foods you can add to make a balanced meal that includes at least 3 foods groups from Canada’s Food Guide.
- Focus on healthy behaviours, not weight. Health is not measured by a number on a scale. What can you do to take care of yourself at the weight you are now? Read more about Health at Every Size (HAES).
One goal we can all benefit from is eating more vegetables!
I like to add a mix of colourful root vegetables such as yams, carrots, beets, and turnips along with potatoes to the roasting pan for a nutrition boost. Crispy and caramelized on the outside, soft and warm on the inside, they are the perfect winter side dish or can be blended into a flavourful soup.
Roasted Root Veggies
- 4 cups of root vegetables*, cut into 1 inch pieces
- 1 onion, cut into large chunks
- 2 tablespoons vegetable oil
- Seasoning of your choice – I like to use oregano or thyme, black pepper, and a sprinkle of salt
* Good options include yams, carrots, beets, turnips, parsnips, kohlrabi, rutabaga, or potatoes
- Preheat oven to 400 F.
- Place root vegetables in roasting pan and toss with vegetable oil and seasonings.
- Roast veggies for 45 min, stirring every 15 minutes, until tender.